SC - Re: sca-cooks V1 #167

[david friedman]

At 8:26 AM -0400 6/18/97, lwperkins wrote:

>What would be a
>period recipe for "sturdy" gingerbread? (sans molasses)

=46rom the Miscellany (=DD is the th letter):
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Gingerbrede
Curye on Inglysch p. 154 (Goud Kokery no. 18)

To make gingerbrede. Take goode honey & clarifie it on =DDe fere, & take
fayre paynemayn or wastel brede & grate it, & caste it into =DDe boylenge
hony, & stere it well togyder faste with a sklyse =DDat it bren not to =DDe
vessell. & =DDanne take it doun and put =DDerin ginger, longe pepper &
saundres, & tempere it vp with =DDin handes; & than put hem to a flatt boyst=
e
& strawe =DDeron suger, & pick =DDerin clowes rounde aboute by =DDe egge and=
 in
=DDe mydes, yf it plece you, &c.

1 c honey	1/4 t pepper 	30-40 whole cloves (~ 1 t)
1 1/4 c breadcrumbs	1/4 t saunders	(or 5 t sugar, pinch powdered cloves)
1 t ginger	1 T sugar

Bring honey to a boil, simmer two or three minute, stir in breadcrumbs with
a spatula until uniformly mixed. Remove from heat, stir in ginger, pepper,
and saunders.  (The pepper should be long pepper; we usually substitute
ordinary black pepper.) When it is cool enough to handle, knead it to get
spices thoroughly mixed. Put it in a box, cookie tin, or the like, squish
it flat and thin, sprinkle with sugar and put cloves ornamentally around
the edge. Leave it to let the clove flavor sink in; do not eat the cloves.
- --
There is a similar recipe in _Two Fifteenth Century Cookery Books_.

David/Cariadoc
http://www.best.com/~ddfr/